Here we are, on the last day of this year. I don’t know about you, but 2014 sure went by fast! We all have a mild head cold so there are no exciting plans for tonight. And I’m almost 99% sure I’ll be asleep by 10pm (we celebrate East Coast time New Year’s Eve over here – Ha!).

Since today will be low key, I wanted to plan a nice dinner for us tomorrow. Chicken Kiev’s have been a New Year’s Day dinner tradition at Mark’s parent’s house for years. Since we won’t be in the Bay Area this year, I thought it would be nice to learn how to make them. At first the thought of making these felt intimidating, but once I got the concept, they were a cinch to make. And you can totally make them too! Trust me on this. I even put step-by-step pictures to guide you along the process.

My first test batch was on Christmas Day and I was crossing my fingers and toes that they came out edible. They were more than edible, they were incredible. And how could they not be!? Freshly made garlic herb butter, rolled in a chicken breast and tossed a paprika spiced flour, then dipped in a Dijon mustard egg wash and final step – Panko crumbs. Yes, these are then tossed in Panko crumbs, then lightly pan fried and finished off for a final bake in the oven. This recipe is a keeper.

Lucky for me I prepped ahead of time and put some in the freezer last week for an easy day of dinner making. I cannot wait.

Happy New Year!

After you’ve flattened out your chicken breasts, take a heaping tablespoon of chilled herb butter and put it at the wider end of the chicken breast.

Begin to tightly roll the chicken, tucking in the sides as you go.

Use toothpicks to help keep tight roll secure. Lay rolled chicken a large baking pan or cookie sheet and cover with plastic wrap. Refrigerate for at least 3 hours.

In a medium bowl stir flour and paprika together until combined. Remove chicken from the refrigerator and remove/discard toothpicks (chicken should hold together, but handle carefully). Gently roll chicken in paprika-flour, making sure it is fully coated with flour.

Then dip floured chicken into dijon mustard-egg bath.

And then the final coat of Panko crumbs. In a heavy bottom skillet, like cast iron, turn heat to a medium-high. Pour just enough oil in to cover the bottom on the pan. Place chicken in once the oil has heated up (about a couple of minutes) and cook each side for 6 minutes (should be nicely browned).

Then place semi-cooked chicken onto a parchment lined cookie sheet and bake for 20 minutes at 350 degrees Fahrenheit.

Herb Butter (make ahead of time): Place softened butter and minced herbs and garlic into a medium size bowl. Mix it up really good, mashing herbs and butter with a spoon along side the side of the bowl to really get the flavors incorporated. Lay a piece of wax paper or plastic wrap on the counter and spoon herb butter into the middle. With the spoon, try to shape butter into a log, then roll it up. Place in freezer to firm up.

On your counter-top or hard flat working surface, cover with plastic wrap. Rinse off chicken breasts with water and remove any fatty parts/tendons. Lay chicken breasts on plastic wrap and cover chicken with a large sheet of plastic wrap. Use a rolling pin or mallet to pound out each chicken breast. You'll want to flatten it out as much as possible.

After you've flattened out your chicken breasts, take a heaping tablespoon of chilled herb butter and put it at the wider end of the chicken breast.

Begin to tightly roll the chicken, tucking in the sides as you go. Use toothpicks to help keep tight roll secure. Lay rolled chicken a large baking pan or cookie sheet and cover with plastic wrap. Refrigerate for at least 3 hours.

In a medium bowl stir flour and paprika together until combined. Remove chicken from the refrigerator and remove/discard toothpicks (chicken should hold together, but handle carefully). Gently roll chicken in paprika-flour, making sure it is fully coated with flour.

In a heavy bottom skillet, like cast iron, turn heat to a medium-high. Pour just enough oil in to cover the bottom on the pan. Place chicken in once the oil has heated up (about a couple of minutes) and cook each side for 6 minutes (should be nicely browned).

Then place semi-cooked chicken onto a parchment lined cookie sheet and bake for 20 minutes at 350 degrees Fahrenheit.